Healthy Breakfast Recipes: Dosa Recipe

Before going to bed every night I have the same question in mind, “What do I cook for breakfast?” 

Most of the Indian households have completely adapted western breakfast culture. Bread or cereals are what most of us prefer on a busy weekday morning. Even though we replace white with brown bread it’s not the most healthy option for our family. The same applies for corn flakes or other cereals. The best is to go back to our traditional breakfast options which our older generation used to feed us.
I am planning to start a weekly series where I will share our traditional Indian breakfast recipes on the blog. Being from South India I will be posting south Indian recipes the most. But I promise I will try to include healthy breakfast options. I know most of our traditional recipes are complex and time-consuming but a little prep work would make our job much easier.
Today I’m going share the recipe of most beloved Dosa, you can have dosa during any time of the day.
Dosa Recipe
Ingredients:
Rice: 1 cup (you’ll get idli rice from supermarket or use basmati rice or any rice available in your kitchen)
Urad dal(split black gram): 1/3 cup
Methi seeds (Fenugreek seeds): 1 teaspoon(optional)
Salt and water as needed

Rice, Urad dal, and Methi seeds ready to wash. You can wash, soak and grind them separately as well

Dosa Batter Preparation:

  • Wash and soak all the three items overnight or at least for 4-5 hours.
  • Grind the soaked items in batches adding a little water and make a fine paste.
  • Transfer the batter into a large bowl. Add salt and mix well, add more water if needed (the batter should be the consistency of dhokla or pancake batter).
  • Make sure the vessel is only half filled as the batter is gonna rise after fermenting.
  • Keep the mix over night until it is fermented or at least for 8 to 9 hours. During winters it would take long hours for fermentation.
  • Keep the mix over night until it is fermented or at least for 8 to 9 hours. During winters it would take long hours for fermentation.
Keep the mix over night until it is fermented or at least for 8 to 9 hours. During winters it would take long hours for fermentation.
Keep the mix overnight until it is fermented or at least for 8 to 9 hours. During winters it would take long hours for fermentation.

Dosa Preparation:

  • Heat the non-stick dosa tawa/pan. .(Best dosa is made in iron tawa but beginners can use non-stick dosa pan as there are less chance of dosa sticking to the pan )
  • Pour a big spoon of batter into the pan and spread it clockwise(round-round :D). Don’t touch it once you have spread it.
  • sprinkle oil/ghee if needed, when one side of dosa starts cooking flip it and cook the other side.(check the tips*)
  • Serve hot dosa with coconut chutney, onion chutney( recipe), sambar or with chutney powder if you are too busy in the morning.
Dosa with coconut chutney

TKS tips:

  1. If your first dosa starts sticking in the pan don’t worry, sprinkle little oil in the hot pan, cut an onion and spread the oil in the pan with the flat cut side of the onion and then start preparing dosa.
  2. The pan should be used only to make dosa or else dosa will stick to the pan and make your job difficult.
  3. The pan should not be too hot or too cold while pouring the batter. Lower the flame- pour batter and spread it- and then raise the flame until dosa is cooked- repeat.
  4. If you feel the batter consistency is a bit thick add more water, but carefully.
  5. You can prepare the batter and keep it in the refrigerator. The batter stays fresh for at least 3 to 4 days.
  6. You can prepare idlis with the same batter.
  7. Adding methi seeds is options. Methi seeds are good for stomach and also it helps in the faster fermentation of the batter.

Hope the recipe is helpful for you, Do share your tips if any in the comments below 🙂

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